Instant Pot Mushroom Risotto

Instant Pot Risotto with shiitake mushrooms and chimayo chile powder

Making Risotto in an Instant Pot is a breeze. The texture and creaminess is not at all sacrificed with the quick cook. And this Chimayo Chile Shiitake Mushroom Risotto is a very special blend of Southwestern flavors. A beautiful compliment the nutty flavor of the Arborio Rice.

Course Side Dish

Cuisine Southwestern Mexican

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 303kcal

Author Lea Ann Brown

Ingredients

1 tablespoons canola oil
1 tablespoon butter
2 small shallots minced
4-6 large Shiitake Mushrooms cleaned and sliced
3/4 cup arborio rice
1 teaspoon pure chile powder such as Chimayó or ancho
1 bay leaf
1 1/2 cups chicken stock placed in a Pyrex measuring cup and heated in microwave
1 tablespoon heavy cream
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese
Freshly ground pepper

Instructions

Set the Instant Pot to Sautee. When hot, add oil and butter. Add mushrooms and cook for 2 minutes, add the shallots and cook, stirring constantly for 1 to 2 minutes. Add the rice, chile powder and bay leaf and stir until rice is nicely coated., stirring for 1 minute. Add the warmed chicken stock.
Press the cancel button. Close the lid to the Instant Pot. Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook on high, and set the timer for 6 minutes.
When the timer beeps, release the pressure and open the pot.
Stir in the cheese, cream, and a little more butter if you'd like. Season with salt and pepper and serve.

Notes

If you don't have Chimayo Chile powder, use Ancho Chile Powder

Nutrition